Madeira cake – simple, easy and delicious

James Martin’s classic Madeira cake offers a perfectly balanced, soft and buttery sponge with a hint of fresh lemon zest. Its light yet firm texture, topped with delicate candied lemon peel, creates an afternoon treat that comforts with every bite.

By James Martin
From Saturday Kitchen Recipes

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This Madeira cake scores a Nutri-Score D, reflecting its richness in butter and sugar which add to calorie and fat content. Enjoy in moderation as a treat due to its high energy density and sugar levels.

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Method

1. Prepare your oven and tin (5 minutes): Preheat the oven to 180C/350F/Gas 4. Grease an 18cm round cake tin and line the base with greaseproof paper. Lightly grease the paper to prevent sticking.
2. Cream butter and sugar (5 minutes): In a mixing bowl, beat the softened butter and caster sugar together until the mixture turns pale and fluffy. This takes a few minutes and ensures a light texture.
3. Add eggs carefully (5 minutes): Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. To avoid curdling, add a tablespoon of the flour with the last egg.
4. Fold in dry ingredients and lemon zest (5 minutes): Sift the self-raising flour and gently fold it into the mixture. Add just enough milk (2-3 tablespoons) so the batter falls slowly from the spoon. Fold in the lemon zest evenly for a fresh citrus note.
5. Bake the cake (30-40 minutes): Spoon the batter into the tin and level the surface gently. Bake on the middle shelf for 30-40 minutes, until the cake is golden-brown on top and a skewer comes out clean when inserted in the centre.
6. Cool and decorate (15 minutes): Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Garnish with thin slices of candied citron or lemon peel for a classic finish.

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What can you serve with this

1. Clotted cream – Adds a rich, indulgent contrast to the light cake texture.
2. Fresh berries – Provide a juicy, tart complement that lifts the flavours.
3. A cup of Earl Grey tea – Its bergamot fragrance pairs beautifully with lemon-infused cakes.
4. Custard – A warm, smooth sauce that enhances every moist bite.
5. Light whipped cream – Offers a delicate creaminess that does not overpower the sponge cake.

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FAQs for Madeira Cake

• What is Madeira cake? Madeira cake is a classic British sponge cake noted for its firm but light texture, usually flavoured with lemon zest but contains no Madeira wine.
• Can I make Madeira cake ahead? Yes, it improves in flavour after a day or two and freezes well for up to three months.
• How do I keep Madeira cake moist? Use room temperature butter, don’t overmix the batter, and avoid overbaking.
• What is the difference between Madeira cake and pound cake? Madeira cake is lighter and usually includes lemon zest, whereas pound cake is denser and richer.
• Can I add other flavours? Yes, vanilla extract or almond essence works well alongside lemon zest for variety.

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Nutri-score Health Check

This Madeira cake earns a Nutri-Score D, reflecting its indulgent nature mainly from butter and caster sugar. The cake supplies energy and some protein from eggs, but high fat and sugar levels point to enjoying it mostly as an occasional treat.

Positive Factors

• Contains free-range eggs, offering good protein and nutrient content.
• Includes fresh lemon zest, adding flavour without calories.

Negative Factors

• High in saturated fats from butter.
• Large quantity of caster sugar, contributing to sugar load.

This Nutri-Score is calculated automatically based on ingredient composition and serves as a general guide.